Cajun Spiced Shrimp and Sausage with Oven Fries

If you liked last week’s Red Curry Shrimp then get excited for another spicy shrimp recipe, this one with thick, oven fries (try potatoes this way and you’ll never cook them another way) and a salad to cut the salty/spicy. I dressed the salad with a pear gorgonzola dressing.

I made a dipping sauce for the shrimp and fries, a step you can skip if ketchup is your jam. It is easy to whip up if you want to impress your dinner companion with your special sauce skills! You can make this in any ratio you like really; my version: 1/2 cup sour cream, 4 tablespoons sriracha, 3 tablespoons ketchup, 2 tablespoons red chili paste, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 tablespoons buffalo hot sauce and 1 tablespoon pepper. Mix it all together until it is a lovely orange shade and then taste to make sure it is spicy enough for you! If you are feeling fancy you can add this to a squirt bottle and make drizzles on your plate. That’s professional chef stuff!

Cajun Spiced Shrimp and Sausage: (serves 2)

To buy:

1 pound shrimp

2 sausages, cooked and cut into bite-size pieces, use whatever you like

2 tablespoons butter , melted

3 tablespoons cajun spice, you can buy this or make your own, you probably have everything:

spoon potatoes onto a parchment-covered sheet pan and roast for 15- 20 minutes, you want to space them out so you probably need a couple of sheets (overcrowding will prevent crisping)

turn potatoes and roast for another 15-30 minutes until cooked and browned (cooking time will vary depending on the thickness of the potatoes)

I did a little experiment with parchment and aluminum foil to determine which was best for oven-fries. The overwhelming winner was parchment paper. You can see in my picture that the fries on the foil were sticking and unevenly cooked. The fries on parchment didn’t stick a bit and were perfectly done. So…get some parchment paper or spray your pan with cooking spray – no foil!

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